Pie Shell for Custard Pies

Rate this recipe

Preparation info

  • 1

    pie shell
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Among the most versatile of pies and among the most substantial are those made with a savory custard. They may be made with seafood, meats, cheese, poultry or vegetables, and the seasoning may include a pinch or more of almost any spice on the herb shelf.

Savory custards may be served either as a luncheon course, cut into thin wedges for cocktail service, or served as the first course for the evening meal. If done gently, the pies may be reheated without ill effect.


  • cups sifted all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 6 tablespoons butter
  • 2 tablespoons shortening
  • 3 tablespoons cold water, approximately


  1. Place the flour, salt and sugar in a bowl. Add the butter and the shortening and rub in with the tips of the fingers or with a pastry blender until the texture is like that of coarse oatmeal.

  2. Sprinkle the water over the surface and mix gently with a fork. Use just enough water to make the dough stick together. Chill for thirty minutes.

  3. Roll out the pastry on a pastry cloth or a lightly floured board into a circle two inches larger than the pan. Fit it into the pan without stretching, fold under excess pastry around the edge, and decorate. Chill for thirty minutes at least.

  4. Preheat oven to hot (400°F.).

  5. Prick the pie shell, line with foil, and fill with dried beans or rice. Bake for eight minutes, or until the pastry is set. Carefully remove the foil and beans and bake for three minutes longer, or until the pastry is firm but barely browned. It will be partially baked and the baking will be finished when the filling is baked.

Part of